Learn to remodel the underrated hanger steak right into a satisfying, steakhouse-quality dinner! This simple recipe begins by soaking the meat in a deeply savory marinade and ends with scrumptious and tender grilled steaks.
Serving steak for dinner by no means will get outdated in my home. Whether or not it’s cooked sous vide, within the air fryer, or pan seared, I’m at all times completely satisfied when steak lands on my plate!
In the event you’re a fan of sirloin tip roast, ribeye steak, and Denver steak like I’m, then you definately’re positive to like this beef hanger steak recipe as properly. It’s an inexpensive and, fairly frankly, underrated reduce of beef. On this recipe, the steak is marinated, then fired on the grill till it’s juicy and tender. It’s positive to be a success for weeknights or summer time dinners.
Desk of Contents
What’s hanger steak?
Hanger steak (or butcher’s steak) is a flavorful and tender reduce of beef taken from the diaphragm muscle close to the rib and loin space. It’s a well-exercised muscle, which supplies this steak its signature beefy taste and pure tenderness. Regardless of this tenderness, hanger steak ought to nonetheless remind you of flank and skirt steak as a result of it’s finest when it’s marinated and seared over excessive warmth.
Why you’ll love this recipe
- Cheap, but elegant. Hanger steak is a good different to filet mignon and beef sirloin for holidays and particular events as a result of it’s extra inexpensive however is equally as tender and flavorful.
- Make it forward. Let the steaks marinate in a single day, then grill the subsequent day!
- Nice for grilling. Because the steaks grill, the marbled fats melts into the meat, making each chunk additional moist and flavorful. Marinated and grilled hanger steaks are a steak lovers’ dream come true!
Components wanted
Whereas this steak isn’t marbled with as a lot fats as ribeye or wagyu, it nonetheless transforms right into a restaurant-worthy piece of meat after it’s marinated. Listed here are all the components you’ll have to make it:
- Hanger steaks. This exceptionally flavorful reduce of beef is finest when the surplus fats has been trimmed from the perimeters, then soaked in a flavorful steak marinade.
- Olive oil. That is the bottom of the marinade. It helps infuse taste into the meat and acts as a pure tenderizer.
- Soy sauce. For a wealthy, umami factor within the marinade. It additionally enhances the depth of beefy flavors.
- Lemon juice. The acidity helps break down the meat and brighten the flavors.
- Worcestershire. This creates an intensely flavorful, well-rounded steak marinade.
- Garlic. To accentuate the general savory taste profile of the meat.
- Salt and pepper. To style.
The right way to cook dinner hanger steak
Able to savor the mouthwatering flavors of hanger steak? These easy-to-follow marinade and grilling directions will present you the way it’s executed:
Step 1 – Make the marinade
Whisk the olive oil, soy sauce, lemon juice, garlic, and Worcestershire sauce in a small bowl.
Step 2 – Marinate the steak
Season either side of the steaks with salt and pepper, then add them to a big bowl. Pour the marinade over high of the steaks, cowl the bowl, and go away them to marinate for at the very least 20 minutes or in a single day.
Step 3 – Grill
Prepare dinner the marinated steaks on a scorching grill till they’re cooked to your required temperature (see the steak temperature information under).
Step 4 – Relaxation, then slice and serve
Switch the steaks to a reducing board and allow them to relaxation for at the very least 10 minutes. Afterward, slice and serve!
Hanger steak temperature information
Use a meat thermometer and this normal information to grill the hanger steaks to your most well-liked stage of doneness. Do not forget that the steaks will proceed to return as much as temperature as they relaxation, so take away them once they’re 5 levels away out of your desired temperature:
- Uncommon. 125°F to 130°F (52°C to 54°C).
- Medium-rare. 135°F to 140°F (57°C to 60°C)
- Medium. 145°F to 150°F (63°C to 66°C)
- Medium-well. 150°F to 155°F (66°C to 68°C)
- Properly. 160°F to 165°F (71°C to 74°C)
I like to recommend cooking hanger steak to medium-rare or medium. Something increased and the steak might develop into chewy or dried out.
Hanger vs. skirt vs. flank steak
Whereas hanger, skirt, and flank steak share lots of the similar qualities, they’re three distinctly completely different cuts of steak:
- Hanger steak comes from the tender diaphragm space and has a wealthy, beefy taste.
- Skirt steak is a protracted, skinny, and fibrous reduce taken from the plate part, so it has a extra strong, meaty style.
- Flank steak is a protracted, flat, and considerably grainy reduce from the stomach muscle tissue. It’s lean and has a barely chewy texture with a daring beefy taste.
Tricks to make the very best recipe
- Don’t marinate for too lengthy. For the very best outcomes, let the steaks soak for at least 90 minutes or a most of 8 hours. Any longer, and the meat fibers might develop into mealy or mushy.
- Carry to room temperature. Let the steaks relaxation on the kitchen counter for 20 to half-hour earlier than cooking to assist them grill evenly.
- Pat the steaks dry after marinating. This fashion, you’ll have a better time attaining a seared crust on the floor.
- The steak ought to sizzle when it touches the grill grates, so be certain that the grill is preheated between 450°F and 500°F.
- At all times let the steaks relaxation for 10 to fifteen minutes earlier than serving. This enables the pure juices to redistribute, producing additional tender and flavorful meat.
- Slice towards the grain. This fashion, the integrity of the steak’s texture and taste isn’t affected.
What to serve with this dish
Like arrachera, hanger steak is ideal for slicing into strips for steak tacos and fajitas or serving as a standalone dish drizzled with chimichurri sauce. Make it a meal with any of those facet dishes and serving sauces:
Storage directions
To retailer: Maintain the leftovers in an hermetic container within the fridge for 3 to 4 days.
To reheat: To reheat leftover steak with out drying it out, warmth it in a baking dish at 250ºF (or till the interior temperature reaches 110ºF). Heating in a lined pan on the range additionally works properly.
To freeze: Let cool, then freeze the leftover steak in a container or ziplock bag for two to three months.
Extra beef and steak recipes
Often requested questions
Hanger steaks will be bought from many well-stocked grocery shops, butcher retailers, specialty meat shops, and on-line.
In grocery shops, it’s possible you’ll discover hanger steak labeled and offered as “butcher’s steak” or “onglet,” which is the French time period for hanger steak.
Stop your display from going darkish
In a small bowl, whisk collectively all of the marinade components, besides the salt and pepper.
Season the steaks with salt and pepper and place them in a bowl. Pour the marinade throughout it, cowl, and refrigerate for at the very least 20 minutes or in a single day.
Take away the steaks from the fridge and convey to room temperature.
Preheat a grill to excessive warmth. As soon as the grill is heated to excessive, take away the steaks from the marinade and grill for 4 minutes per facet or till they attain an inner temperature of 135F.
Take away from the grill and let the meat relaxation for 10 minutes earlier than slicing throughout the grain.
Serving: 1servingEnergy: 300kcalCarbohydrates: 1gProtein: 37gFats: 15gSodium: 668mgPotassium: 616mgFiber: 0.1gSugar: 0.3gVitamin A: 2IUVitamin C: 1mgCalcium: 41mgIron: 3mgNET CARBS: 1g
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